3 tablespoons extra virgin organic olive oil
2 tablespoons finely minced red onion
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
2 1/2 cups broccoli florets
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup chopped walnuts
Whisk the dressing ingredients in a large mixing bowl.
Add the salad ingredients.
Toss together until thoroughly blended.
Submitted by: Linda Jost Hom
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup dried cranberries, soaked in hot water to cover, then drained
1 cup walnuts or pecans, toasted (or not)
Preheat oven to 350°F.
Lightly grease muffin tins or use paper cupcake liners.
In a medium-size bowl, mix the flour, baking soda, and
In a large bowl, beat the sugar and oil together, then
add the mashed bananas. Stir in the water and vanilla and
mix thoroughly. Add the flour mixture, along with the
drained cranberries and nuts. Stir to mix.
Fill each muffin tin halfway with the batter. Bake for 20-30 minutes,
until they are golden brown and a toothpick inserted into the center comes out clean.
Yields 24 medium muffins